Cascade Organic

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Black Cod with Cucumber Salad

Ingredients

  • 12 oz black cod fillet

  • 3 tablespoons soy sauce

  • 1 1/2 tablespoons sugar

  • 3 tablespoons seasoned rice wine vinegar

  • 2 teaspoons finely chopped ginger

  • 1 teaspoon finely chopped jalapeno pepper

  • 1/4 cup finely chopped negi onion

  • 1 medium cucumber

Instructions

  1. Cut cod in 2 pieces of equal weight and toss with soy sauce and sugar in a mixing bowl or resealable plastic bag. Allow fish to marinate in refrigerator for about 2 hours.

  2. Stir together vinegar, ginger, pepper and onion and. Let dressing sit for 30 minutes to mellow onion and meld flavors.

  3. Slice cucumber in half lengthwise, scoop out seeds with a teaspoon, and cut in thin, half-moon-shaped slices. Toss cucumber with dressing.

  4. Preheat oven to 325°F. Lift fish from marinade and place on baking sheet. Bake 12 to 14 minutes, or until a small amount of liquid collects at the bottom of the fillets and fish flakes easily when nudged with your finger.

  5. Put small mounds of cucumber salad on each of 6 serving plates. Prop a fish fillet on each.